Spinach & Broccoli Salad With A Carrot Ginger Dressing

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This salad is a little out of the ordinary, only in that it contains ingredients that you wouldn’t normally choose to include in a salad. Don’t let that scare you, though. It’s good to experiment with different ingredients, both for the salad and the dressing.

There are various textures and flavors in this salad, which makes for an enjoyable eating experience. The beets offer a rich earthiness, but the spicy ginger dressing balances that flavor. The sweetness of the dried cranberries (make sure they are unsulfured and free of added sugars) complement the greens. It’s a great salad, so go ahead and add it to recipe arsenal.

Spinach & Broccoli Salad With A Carrot Ginger Dressing
  • Prep Time:15m
  • Total Time:15m


For the Dressing

  • 3 carrots, peeled and chopped
  • 1/4 inch piece of ginger root, peeled and chopped
  • 1/4 c filtered water
  • 1 1/2 tbsp. olive oil

For the Salad

  • 4 c spring mixed greens
  • 1 c broccoli, chopped
  • 1/2 avocado, diced
  • 1/4 c beets, finely chopped
  • 1 tbsp. raw pumpkin seeds
  • 1/4 c dried cranberries (without sulfur or sugar)


For the Dressing

  1. Add all of the ingredients to a blender and blend until smooth.
  2. Taste the dressing and make sure it is to your liking. Set aside while you prepare the salad.

For the Salad

  1. Add all of the ingredients to a large salad bowl and give it a quick mix.
  2. Drizzle your desired amount of dressing over the salad and toss well to ensure that all of the ingredients are coated.
  3. Serve and enjoy.
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